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1
Preheat the oven to 350 degrees F. If using, place a pizza stone in the oven.
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2
Cut the squash in half lengthwise.
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3
Hold one half on its end, and with a sharp knife, shave the tough peel.
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4
Remove the seeds and pith.
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5
Set the squash flat side down and cut into 1/4 inch thick slices.
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6
Repeat with the other half, or until you have 2 cups sliced squash.
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7
Spread the squash out on an oiled baking sheet.
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8
Brush it liberally with 2 tablespoons of the olive oil, and sprinkle with salt and pepper to taste.
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9
Bake for about 20 minutes, or until soft.
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10
It is okay if the squash is slightly underdone since it will continue to cook on top of the pizza.
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11
Remove from the oven and increase the oven temperature to 500 degrees F.
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12
In a small saute pan, heat the remaining 2 tablespoons olive oil over medium-high heat.
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13
Once the oil begins to darken, remove the pan from the stove and toss in the garlic, swirling it around to caramelize it.
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14
Set aside.
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15
In another small saute pan, heat the butter over high heat.
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16
When it begins to bubble, add the sage leaves and cook for 30 seconds.
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17
Watch carefully, the leaves can easily burn.
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18
Remove from the butter and drain on a paper towel.
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19
Dust the pizza pan with cornmeal.
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20
Stretch the dough out on the pan, using your fingers to stretch it from the center toward the edges.
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21
(Since the dough is very loose and pliable, this takes a little patience.)
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22
The middle of the dough will be paper-thin.
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23
Brush it liberally with the garlic oil.
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24
Sprinkle the Gruyere cheese over the dough.
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25
Arrange the squash slices in concentric circles over the cheese, spacing them about 1 inch apart.
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26
Bake for 15 mintues.
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27
Remove from the oven and top with blue cheese and sage leaves, placing the leaves decoratively on the pizza.
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28
Continue baking until the cheese is bubbling and the edges of the crust have browned, 5 to 10 minutes more.
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29
Remove from the oven and serve immediately.
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30
Dissolve the yeast in the warm water.
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31
Let it sit for about 10 minutes, until it becomes foamy.
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32
In a large bowl, mix together the oil and the salt.
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33
Add the yeast mixture and stir well.
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34
Slowly add 3 cups of the flour and mix until the dough sticks together but isn't too dry.
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35
Turn the dough onto a floured surface and knead in the remaining 1/2 cup flour, or as much as you need until the dough becomes smooth and elastic.
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36
(For a thinner crust, use slightly less flour.
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37
The dough will be a little stickier, however.)
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38
Form the dough into a ball and place it in an oiled bowl, turning once to coat the dough with oil.
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39
Cover with plastic wrap or a towel and set in a warm place.
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40
Let rise until doubled in bulk, 1 1/2 to 2 1/2 hours.
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41
Divide the dough into two balls.
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42
Let rest, covered, for 15 minutes.
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43
Proceed according to individual recipe.
